Ribollita

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Passport to Florence

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
Coarse salt and freshly ground black pepper
2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish

Directions

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

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Comments & Reviews

recipe Ribollita
Jane Jacksonville, FL 05-28-2009
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The big 3: quick, easy, delicious
Rated: 5 stars out of 5

I got this soup together is about 15 minutes last night, using a half loaf of stale French bread and cans of beans and tomato... sauce I already had in the pantry. I added a few red pepper flakes with the veggies and the results were great. I'll make this again and again! Read more
recipe Ribollita
Laurie Ft. Lauderdale, FL 02-02-2009
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Oh my gracious...this was delicious!
Rated: 5 stars out of 5

I followed this recipe to the "T." It was a hit! The flavor is so wonderful, and the bread makes a nice touch. The leftovers... were even better. It turned out pretty thick. I did add the bread each time I heated up a bowl so that it wouldn't get too soggy. Remember also that if your bread is too soft, you can dehydrate it in the oven by cooking it about 15 mins at 400 degrees. This is what I had to do with my fresh italian loaf. We would definitely make this again and again. Read more
recipe Ribollita
Susan San Francisco, CA 01-09-2009
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Two different recipes
Rated: 4 stars out of 5

To the folks who have commented that this recipe is missing key ingredients that were on the show - there are two Rachael Ray... Ribollita recipes on this site - the other is called Ribollita con Verdure and includes kale. Read more
recipe Ribollita
Gina Columbus, OH 12-19-2008
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I added veggies
Rated: 5 stars out of 5

This soup was absolutely amazing. I used to live in Florence and ate ribollita at any chance I could. This recipe is such a... testament to how easy it is re-create my favorite dishes from Italy. I felt that there should be more veggies in the dish, so I added 2 zucchini (chopped) and an eggplant (diced). Next time I wold consider adding yellow squash too! Without the bread, this recipe would NOT be ribollita and it is definitely the best part :)Read more
recipe Ribollita
joanne Hilliard, OH 08-21-2008
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So good.
Rated: 5 stars out of 5

This soup takes no time to make, and tastes so good. This has kind of become my fall back recipe... great for when you're... not feeling well either. I've made this before without the tomato sauce, and it's good too. However, we definitely don't like it with the bread... the texture becomes almost slimy.Read more
recipe Ribollita
CAROL Logan, OH 02-15-2008
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Excellent
Rated: 5 stars out of 5

My husband and I both love the taste of this soup. We didn't have any stale bread so the bread turned out soggy but it would... be good without the bread.Read more